Vegan Sweet Potato Kheer


Vegan Sweet Potato Kheeer

 After looking at different kheers made with coconut milk in some of the blogs, I was tempted to try it out. Moreover, we suspect that our older one has suddenly become sensitive to milk. So we are planning to start her on soy milk and see if she shows any signs of improvement. 

 Anyway, coming back to the kheer, it turned out to be a very delectable kheer with a grainy texture which my little one loved. I had to convince my older one to try some which she did and thought it was a tad too sweet. S and myself thoroughly enjoyed the remaining portion. In fact S was surprised that I had prepared such a limited quantity. :) 

 For Day 3  of BM 12, here is the Vegan Sweet Potato Kheer..

Ingredients - 

*Sweet Potato Shredded 2 cups
Coconut Milk 1 can (400 ml)
Brown Sugar 4-5 Tbsp (or as needed)
Cardamom Powder 1/4 tsp
Dry roasted nuts of your choice (I used Almond, Cashew and Pista)

 * I initially started off by using shredded sweet potato. Upon cooking it I realized my kids might not like the texture. So half way through, I used a hand blender and pureed it. So the choice is yours.

Vegan Sweet Potato Kheer

 Method Of Preparation -

 In a microwave safe bowl, add coconut milk and shredded sweet potato. I added about 1/2 cup of water to dilute the coconut milk.

 Cook in the microwave for about 4-5 min or until the sweet potato is cooked.

 Note that the same can be prepared over the stove top as well.

 At this point of time I pureed the mixture and added brown sugar and boiled in 30 sec increments, stirring it until the sugar melted and the kheer was ready to boil over.

 In total I cooked in the microwave for about 9-10 min.

 Just before removing from the microwave, add cardamom powder, mix and set aside.

 Meanwhile dry roast the chopped nuts in a microwave safe plate for about 2 min. Remove and garnish.

 Cool the kheer and enjoy!

 Check out the other Blogging Marathoners doing BM# 12. 

Sending this kheer to 
Kid's Delight hosted by Edible Entertainment,
Suma's CEDD  hosted for Raven and  
Srivalli's 'Microwave Easy Cooking' hosted by Kalyani.

 Preparation Time 15 min 
Makes 4 cups

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Posted by Harini on Wednesday, January 25, 2012
26 comments
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Carrot Poli ~ Carrot Bobbattu ~ Carrot Sweet Chapati


Carrot Poli

 The idea for this Carrot Bobbattu came to me a long time back. But I felt lazy to make Carrot Halwa and then make these Polis. So on an occasion when we had a potluck party at home, a friend had brought 2 cups of carrot halwa at our place which was virtually untouched. It so happened that the halwa was extremely sweet for us and so I thought it was time to make these Polis. 

 When I made them into polis the first time, they were cleaned out in an hour and the kids were demanding more. I promised them that I would make more the following day and so I had to make them two more times until I successfully used up all the Carrot Halwa. But the kids had not yet lost interest in these. There is a saying in Sanskrit "Athi sarvatra Varjayeth" meaning anything in excess is harmful. So I refrained from further attempts of making these for now. :)
Here is how you can reuse any leftover Carrot Halwa and enjoy these Polis. This would be Day 2 of BM 12.

 Ingredients - 
For the dough - 
Wheat Flour 2 cups (I used Annapurna brand Chakki Atta)
Salt as needed
Turmeric a pinch (Optional)
Water to knead to a dough

 For the Filling - 
Carrot Halwa (ground to a thick paste) 1/2 cup
Note - I carefully removed any nuts and raisins in the Halwa before making a paste of the halwa. 
Carrot Poli

 Method Of Preparation -

 In a mixing bowl, knead the whole wheat flour with water with a little salt and turmeric into a dough and keep it covered for 10-15 min.
Divide the dough into equal parts (about 10-12) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close it into a ball.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the other Blogging Marathoners doing BM# 12. 

Sending these Polis to 

 Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven  

Kalyani's Kitchen Chronicles - Cooking With Leftovers hosted by VeenasVegnation.

 Simply.Food's 'Lets Cook With Leftovers'

 Preparation Time 30 min
Makes 10-12

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Posted by Harini on Tuesday, January 24, 2012
33 comments
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Eggless Orange-Corn Muffins


Eggless Orange-Corn Muffins

 We have entered into yet another week of Blogging Marathon and this time I have chosen to blog about 'Something Sweet For Kids' as the theme. So I shall showcase some sweets which have been liked by the kids at home. 

 After a partial cleanup of my pantry, I came across some leftover cornmeal which was occupying some prime real estate in my kitchen. That is why these muffins came along and .... disappeared in a few hours too. 

 My little one gobbled them up as soon as they were done, forcing me to cool them down by huffing and puffing (her words). My older one who has a better sense of taste wanted some jelly/jam/Agave nectar/ Honey to go with it and she was very happy. I must remind myself to make these often. 

 I realized that these muffins are quite healthy with no added fat and the goodness of whole wheat flour and orange juice. In fact my little one was so full after eating these muffins that she forewent her dinner and I let it be. I am not picky about what my kids eat as long as they eat a balanced meal.  
So here is how I made the muffins as part of Day 1 of BM 12.
Eggless Orange-Corn Muffins

 Recipe adapted from here
Ingredients - 

 Whole Wheat Flour 10 Tbsp (1/2 cup + 2 Tbsp)
Cornmeal 10 Tbsp (1/2 cup + 2 Tbsp)
Baking Soda 1/2 tsp
Agave Nectar 1/4 cup (Honey can be used instead)
Milk 1/4 cup
Fresh Orange Juice 1/4 cup (I used 1 medium sized Orange)
Orange Zest 1 tsp (Optional - I didn't add)
Apple Cider Vinegar 1 tsp (Or Balsamic Vinegar)
Applesauce 2 Tbsp ( I used sweetened one)
Salt 1/4 tsp

 Note - These muffins were not too sweet. So we ate it with strawberry jelly and tried some with honey too.
Eggless Orange-Corn Muffins

 Method Of Preparation - 

 Preheat the oven to 350 F. Prepare a muffin plate and arrange paper liners or grease the muffin cups.

 In a bowl, add all the ingredients listed from Agave Nectar to Salt. Mix well and set aside.

 Add the wheat flour, cornmeal and baking soda.

 Gently mix without any lumps. Spoon the batter into muffin cups. 

 Bake in the pre-heated oven for 16-18 min until a tester inserted in the center comes out clean.

 Enjoy with a jam or jelly of your choice.

 Check out the other Blogging Marathoners doing BM# 12.

Sending these Muffins to 

  Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven 

Vardhini's Bake Fest  hosted by The Pumpkin Farm

 Preparation Time 10 min + Baking Time 17 min
Makes 6 regular and 6 mini muffins

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Posted by Harini on Monday, January 23, 2012
32 comments
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Kudumulu ~ Toor Dal-Jaggery Dumplings


Kudumulu


I could not resist posting this traditional recipe for the Marathon. This is a sweet made in our family for at least a three generations before me. This is usually prepared for Ganesh Chaturthi as these oblong shaped dumplings are supposed to be one of Lord Ganesha's favorite foods. 


The filling (poornam) is usually made with Chana Dal and Jaggery. But this time I had prepared it with Toor Dal and it turned out just as delectable. I remember we used to eat kudumulu with a dollop of ghee put into a dimple made in the center of it. That is pure bliss!!


So enjoy these traditional Kudumulu as part of Day 7 of  BM 12.
Note - These are very similar to Kajjikayalu except that the filling is different. Also the outer cover can be made using All purpose flour (Maida) instead of Fine semolina.


Ingredients - 
For the outer cover -
Chiroti Rava/Fine Semolina 1 cup

Water as needed
Oil/Ghee 2 tsp
Salt as needed

For the filling - 
Toor Dal 1 cup
Jaggery, grated 1 cup
Coconut, grated 2 Tbsp (Optional)
Cardamom powder 1 tsp


Kudumulu


Method Of Preparation - 


In a mixing bowl, make a dough with Chiroti Rava, water and salt. The dough should be slightly thin as sooji would absorb water very easily. Just coat the  dough with ghee/oil and cover with a muslin cloth and let it rest for at least an hour. The more the dough rests, the better. Alternatively, regular sooji can be powdered a little or seived to get a fine texture. 


To prepare the filling (Poornam) - 
Boil Toor Dal on the stove top or the pressure cooker using just enough water, until it is cooked al dente.  Drain the cooked dal and make sure there is no water left. [Reuse the drained water ; just don't throw it away!!]


In a heated sauce pan add a few drops of water and transfer the grated jaggery. After the jaggery melts, remove from fire, sieve the jaggery water and set aside.


Grind the boiled toor dal adding the jaggery water to a thick paste. The paste need not be very fine for kudumulu.


To assemble  -  
Take the dough and make equal portions. (I got about 14).


Roll out each portion like a puri, put a tablespoon of filling in the center. Dab the edges with water to seal the edges making a crescent shape, if you will.


Keep the prepared ones covered until ready to fry.


Heat the oil in a wok/kadai and under medium heat fry these kudumulu in batches, until they are golden brown.


Drain onto paper towels.


Serve them warm and they last at least 2-3 days when stored in air tight containers.


Check out the other Blogging Marathoners doing BM# 12.


The past week has been a very good experience for me , if you have missed any of the recipes, here is a recap - 





Preparation Time 1 hour
Makes 14-15

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Posted by Harini on Sunday, January 22, 2012
20 comments
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Red Chori Beans - Bottle Gourd Tangy Gravy ~ Red Chori Beans-Sorrakaya Pulusu


Red Chori Beans Bottle Gourd Tangy Gravy


I came across this recipe named 'Bottle Gourd Red Chori Kaara Kuzhambu' which seems to be an authentic Tamilian one in Sangeethaskitchen. As far as I know Kara Kuzhambu means a spicy tangy gravy in other words the humble Sambar.


This made a very delightful accompaniment to rice. But since my husband is not fond of too much of fresh coconut, I would reduce the quantity the next time for his benefit :). I felt it tasted better the following day and I thoroughly enjoyed making this gravy. The Kuzhambu powder was also so aromatic that I made a fairly big batch for later use.


So enjoy this Sambar (I would still like to call this sambar !) as part of Day 6 of  BM 12.


Ingredients - 


Red Chori Beans / Adzuki Beans 1/2 cup
Bottle Gourd/Sorrakaya peeled, diced 1 1/2 cups
Onion chopped 1/2 cup
Tomato diced 1/2 cup
Turmeric 1/4 tsp
Cumin Powder 1/2 tsp
*Sambar Powder 1 Tbsp (or as needed)
Tamarind extract as needed 
Salt to taste
Fresh Coconut 1/4 cup
Poppy seeds 1 tsp
Seasoning (Oil 1 Tbsp, Fenugreek seeds a pinch, Urad Dal 1 tsp, Mustard seeds 1 tsp, Asafoetida 1/4 tsp, Curry leaves few)
Chopped coriander leaves (cilantro) for garnish (I forgot!)


* Note - The original recipe calls for "Kuzhambu Milagai Thool". I wanted the authentic taste and since I had absolutely no idea what this was, I googled and got a recipe for the same (Shall post the recipe separately) .


*Also the original recipe says in lieu of this powder, 1 tsp of red chilli powder and 2 tsp of coriander powder can also be used.


Red Chori Beans Bottle Gourd Tangy Gravy


Method Of Preparation -


Make a paste of coconut and poppy seeds and set aside.


Pressure cook red chori beans with adequate water. While it is cooling down, heat a stockpot and add all the ingredients listed under 'Seasoning'.


After the mustard seeds pop, saute the onions until they change color. Add tomatoes and let them turn mushy.


Add the chopped bottle gourd and saute for a couple of minutes. Pour in the boiled red chori beans as well.


Add turmeric, cumin powder, sambar powder and mix well. 


Mix in the tamarind extract and let the mixture come to a boil. Add in adequate water for the bottle gourd to cook through. 


Now is the time to add the coconut paste. Cover and let the mixture simmer.


After the bottle gourd is tender and the oil floats on top, garnish with chopped coriander leaves and remove from heat.


Serve it with steaming hot rice and Fryums (Papads / Appadams) for a hearty meal!


Check out the other Blogging Marathoners doing BM# 12.
Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.


Preparation Time - 40 min
Serves 5-6 

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Posted by Harini on Saturday, January 21, 2012
17 comments
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Toor Dal Chutney ~ Kandi Pachadi ~ Pigeon Pea Chutney


Toor Dal Chutney

 This Blogging Marathon has certainly reminded me of one thing - that I haven't made Toor Dal Chutney in years! I was surprised of that because both my husband and I are major fans of this chutney. Also both of us have some very pleasant memories attached to this chutney dating back to our respective childhoods. 

 My MIL apparently used to hand grind this chutney in a huge mortar and pestle sculpted out of stone (what we call a Rubbu Rolu in Telugu).  Though for health reasons she has resorted to the modern day gadget of a mixer, she occasionally uses the stone M & P.  She vouches that the taste distinctly is better when hand ground(who can deny that??). 

 Anyway, with the resources we have here, I made this chutney in a mixer for Day 5 of  BM 12.

 Ingredients - 

 Toor Dal / Kandipappu / Pigeon Peas 1/2 cup
Cumin Seeds 1 tsp
Pepper Corns 5-6
Dry Red Chillies 4-5
Salt as needed
Tamarind extract as needed
Sugar 1/2 tsp or as needed
Garlic Cloves2-3 or as preferred (Optional)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry Leaves few, Asafoetida 1/4 tsp)
Toor Dal Chutney

 Method Of Preparation - 

 In a heated sauce pan, keeping the heat to medium, dry roast Toor Dal until it attains a golden brown hue and the aroma is pleasant. Keep stirring it and don't leave it unattended.

 Remove onto a plate allowing it to cool. Now dry roast cumin seeds, pepper and red chillies separately and let them cool.

 Upon cooling, grind all the roasted ingredients adding garlic (if using), tamarind extract, salt, sugar and enough water. We like the chutney in a coarse texture but that is individual preference.

 Note that this chutney will absorb a lot of water thereby increasing in volume.

 To prepare the seasoning, heat oil and add all the remaining ingredients. After the Dals brown and the mustard seeds pop, remove and mix it in the above chutney.

 Enjoy with steaming hot rice and a dollop of ghee as part of a satisfying meal!

 Check out the other Blogging Marathoners doing BM# 12.
Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time 15 min
Makes 1 cup

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Posted by Harini on Friday, January 20, 2012
17 comments
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Masala Vada ~ Chana Dal Fritters


Masala Vada


Masala Vada is a very common snack made in our households. It is especially made on festival days as an offering to God. But in our house, we don't wait for a festival to enjoy Masala Vada. Do you?


Picture this - rainy/snowy weekend evening, a cup of steaming hot Masala Chai and A side of Masala Vada and the whole family playing UNO (A card game for kids). That is a perfect way to spend some quality time at home. What say ??


So here is the recipe for Masala Vada for Day 4 of BM 12.


Ingredients - 


Chana Dal  (washed and soaked for couple of hrs) 1 cup
Rice 1 Tbsp (soaked along with dal) (Optional)
Green Chillies 1-2
Ginger 1 inch piece
Garlic 2-3 cloves (Optional - I didn't use)
Salt to taste, 
Mint handful (or to taste)
Onions finely chopped 1/2 cup (add cabbage if onion needs to be avoided!)
Oil for deep frying


Masala Vada


Method Of Preparation - 


Grind the soaked Chana Dal and Rice to a coarse and stiff batter adding as little water as is possible. (I would like the batter to have some Chana Dal intact for the extra crunch in the vadas ..yumm)


Grind green chillies, ginger and mint to a fine paste.


Mix in the chopped onions and the above green chilli paste to the batter. Add salt and adjust as needed.


Heat oil in a wok/kadai on medium.


When the oil is hot enough, take a table spoon of the stiff batter and pat into a small disc with your fingers and gently slide into the oil. 


Without over crowding the oil, add a few more discs for each batch and continue frying until they are golden brown.


Remove using a slotted ladle onto paper towels to drain extra oil.  Continue for the rest of the batter. 


Serve hot/warm with Ginger Chutney or any sauce of your choice.


Check out the other Blogging Marathoners doing BM# 12.
Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.


Preparation Time 45 min
Makes about 20 medium sized Vadas

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Posted by Harini on Thursday, January 19, 2012
21 comments
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